JP5809109B2 - Method for manufacturing containerized salad - Google Patents

Description

The present invention is a method for producing a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled and sealed in a container. The present invention relates to a method for producing a container-filled salad that is not easily damaged.

Potatoes, cucumbers, macaroni, etc. are eaten as a salad after being mixed with an emulsified seasoning solution such as mayonnaise. Mayonnaise and the like have edible fats and oils dispersed substantially uniformly as oil droplets and have an appropriate viscosity, and adhere to the surface of these ingredients to form a delicious dish with a good taste as a whole salad. Recently, with the spread of salads, not only the consumption has increased, but also the types of vegetables, fruits, pasta, etc. used have increased, and variations as a salad menu have also increased.

By the way, a container-filled salad filled and sealed in a container such as a pouch is sold as a commercial product for the purpose of selling at a side dish such as a supermarket. As such container-packed salads, potato salads and the like with high demand are mainly sold. These container-packed salads are stored in a refrigerator at a store, opened as needed, and placed on a plate or the like, and displayed at a side dish shop or the like. However, such a container-packed salad has a problem that when the container is opened and placed on a dish or the like, it is dried and the appearance of the salad surface layer is changed over time due to separation or formation of a thin film.

Conventionally, as a method for improving the state of potato salad, macaroni salad, etc., for example, Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1) describes a method for preventing oil leakage due to emulsion breakdown of acidic oil-in-water emulsion foods. Potato salad containing gum arabic and / or arabinogalactan has been proposed. According to this proposal, although oil separation is suppressed to some extent, the above-described problem that the surface of the salad is dried and the appearance is deteriorated with time cannot be solved.

JP 2004-97101 A

Accordingly, an object of the present invention is to produce a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled and sealed in a container, and after the container-filled salad is opened and placed on a plate or the like, time elapses. However, the manufacturing method of the container stuffed salad which an external appearance does not suffer easily is provided.

As a result of earnest research to achieve the above object, the present inventors have made a non-emulsified seasoning liquid in a method for producing a container-filled salad in which a salad prepared by mixing ingredients with an emulsified seasoning liquid is filled and sealed in a container. In addition to dispersing the starch and / or dietary fiber in a dissolved state and adjusting the water content and egg yolk content of the emulsified seasoning liquid to a specific range, the salad is filled and sealed in a container, and then the salad packed in the container If the heat treatment is applied to the container, it has been found that the appearance of the obtained container-packed salad is not likely to be impaired even after a lapse of time after being opened and placed on a plate, and the present invention has been completed.

That is, the present invention
(1) In the method for producing a container-filled salad in which a salad prepared by emulsifying the ingredients with an emulsified seasoning liquid is filled and sealed in a container, the portion excluding the salad ingredients is non-dissolved starch and / or water-insoluble dietary fiber Is dispersed, the moisture content of the portion excluding ingredients of the salad is 70 to 98%, and the yolk content is 0.1 to 8% in terms of raw material, and the salad is filled and sealed in a container, A method for producing a container-filled salad, in which the container-packed salad is heated.
(2) The method for producing a container-packed salad according to (1), wherein the container-packed salad is heated so that the core product temperature reaches 60 to 100 ° C.
(3) The method for producing a container-filled salad according to (1) or (2), wherein the starch is a crosslinked starch,
It is.

According to the production method of the present invention, in a method for producing a container-filled salad in which ingredients are mixed with an emulsified seasoning liquid and sealed in a container, time elapses after the container-filled salad is opened and placed on a dish or the like. Even so, it is possible to provide a method for producing a container-filled salad whose appearance is not easily damaged. Therefore, in particular, since it is sold as side dishes etc. in convenience stores and supermarkets, it is expected that demand for commercial products of these salads that are mass-produced in the food industry will increase.

Hereinafter, the manufacturing method of the salad of this invention is explained in full detail. In the present invention, “%” means “mass%”.

Examples of ingredients used in the present invention include vegetables such as potato, pumpkin, sweet potato, cabbage, onion and carrot, fruits such as apples, pasta such as macaroni, penne and spaghetti, ham, eggs and tuna. Can be mentioned. These ingredients are usually used in salads, boiled, steamed, etc., and cut into a desired size if necessary, and similarly used in the salad manufacturing method of the present invention. That's fine.

On the other hand, the emulsified seasoning liquid used in the present invention is an emulsified seasoning liquid for seasoning a salad food containing the ingredients, and refers to a portion other than the salad. For example, the seasoning liquid using an acidic oil-in-water type emulsified food is mentioned. Acidic oil-in-water emulsified foods are those in which the water phase is adjusted to pH 3 to 4.6 with an acid material such as vinegar, and edible oils and fats are dispersed substantially uniformly as oil droplets in the water phase, resulting in an oil-in-water emulsification An emulsified food whose state is maintained. Specific examples of such acidic oil-in-water emulsified foods include emulsified foods such as mayonnaise, mayonnaise or semi-solid emulsified emulsified dressing. The acidic oil-in-water emulsified food is roughly emulsified by gradually adding edible oil and fat as the oil phase part while stirring the aqueous phase part prepared by mixing an acid material such as vinegar and an emulsification material such as egg yolk. The crude emulsion is generally produced by a method of final emulsification using an emulsifier such as a colloid mill or a high-pressure homogenizer. In this invention, what was manufactured similarly should just be used, but since these acidic oil-in-water type emulsified foods are marketed, you may use a commercial item.

In the emulsified seasoning liquid of the present invention, various water-soluble or oil-soluble seasoning ingredients usually used for salads can be blended. As such raw materials to be blended in the emulsified seasoning liquid, for example, salt, sugar, sodium glutamate, soy sauce, miso, nucleic acid umami seasoning, citrus fruit juice, spices and other various seasonings, xanthan gum, gum arabic, modified starch, Thickeners such as wet heat-treated starch, organic acids such as citric acid, tartaric acid, succinic acid, malic acid or salts thereof, bacteriostatic agents such as glycine, sodium acetate, egg white lysozyme, protamine, polylysine, ascorbic acid or salts thereof, Examples include antioxidants such as vitamin E, pigments, and fragrances.

The salad of the present invention prepared by mixing the ingredients with the emulsified seasoning liquid is not particularly limited. Specifically, for example, potato salad, pumpkin salad, pasta salad, coleslaw salad and the like are obtained.

The method for producing a salad according to the present invention is characterized by the emulsified seasoning liquid to be used. First, undissolved starch and / or dietary fiber is dispersed in the emulsified seasoning liquid. As described later, it is necessary to adjust the water content and egg yolk content of the emulsified seasoning liquid to a specific range, but by using the emulsified seasoning liquid in which starch and / or dietary fiber in an undissolved state is dispersed, after opening the container Even if time elapses, it is possible to obtain a salad having a freshly-applied appearance that hardly causes separation or formation of a thin film on the surface of the salad. On the other hand, when undissolved starch and / or dietary fiber is not dispersed, for example, when dissolved starch is used, the appearance is impaired due to separation or formation of a thin film on the salad surface layer. There is a case.

Here, non-dissolved starch is dispersed in the emulsified seasoning liquid. It is not necessarily required that all of the starch contained in the emulsified seasoning liquid is in an undissolved state. May be dispersed in an undissolved state. Whether or not the starch is dispersed in an undissolved state can be confirmed by, for example, observing the emulsified seasoning liquid with an optical microscope. In this case, the undissolved starch can be confirmed as particles.

Moreover, as starch which disperses | dissolves in an emulsified seasoning liquid in a non-dissolved state, it melt | dissolves by heating to the temperature higher than normal temperature insoluble or hardly soluble in water at normal temperature (15-25 degreeC), and exhibits thickening Examples include raw starch or crosslinked starch that is insoluble or hardly soluble in water, and among these, the effect of the present invention that makes it difficult to change the appearance of the salad when time passes after the salad production is more easily obtained. From the viewpoint, it is preferable to use a crosslinked starch that is insoluble or hardly soluble in water.

Specific examples of the raw starch include rice starch, potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, and wheat starch. Although these depend on the type of starch, they usually begin to dissolve when heated to about 60-90 ° C. in a state of being dispersed in water. Therefore, when these raw starches are used, What is necessary is just to manufacture at the temperature which does not melt | dissolve completely, and to disperse | distribute in an emulsified seasoning liquid in a non-dissolved state.

Examples of the crosslinked starch include crosslinked starch that has been processed so that its solubility in water is suppressed by the crosslinking treatment and the particle state is easily maintained in water. Examples of such crosslinked starch include those obtained by subjecting the raw starch to acetylated adipic acid crosslinking, acetylated phosphoric acid crosslinking, etc., and crosslinking some of the hydroxyl groups in the starch molecules. Such cross-linked starches can be used since various cross-linked starches having different degrees of cross-linking, that is, different dissolution temperatures in water and difficulty in dissolution are commercially available.

The average particle size of the cross-linked starch is preferably 20 to 40 μm, more preferably 25 to 35 μm. Here, the average particle size of the cross-linked starch was maintained at 5 ° C. for 5 minutes after reaching a temperature of 90 ° C. with respect to 500 g of the cross-linked starch-water mixture containing 8% of the cross-linked starch, and then allowed to cool to 20 ° C. A value (volume) measured by a laser diffraction particle size distribution measurement method for the average particle size in the mixture obtained by stirring at 10,000 rpm for 5 minutes with a TK homomixer MARK II model 2.5 manufactured by Co., Ltd. Average particle diameter).

In addition, the cross-linked starch was held for 5 minutes after reaching 90 ° C. with respect to the cross-linked starch-water mixture containing 8% of the cross-linked starch, then allowed to cool to 20 ° C., and then at 10,000 rpm for 5 minutes with a homomixer. The viscosity of the mixture when the stirring treatment is performed is 120 to 20,000 mPa · s, and more preferably 150 to 15,000 mPa · s. When the average particle diameter and the viscosity are in the above ranges, the effect of the present invention that makes it difficult to change the appearance of the salad when time elapses after the salad production is more easily obtained.

In the present invention, the viscosity of the 8% crosslinked starch-containing crosslinked starch-water mixture after stirring with a homomixer at 10,000 rpm for 5 minutes is the type of starch used as a raw material, the crosslinking method, and the degree of crosslinking. Is a value specified by. For example, the lower the viscosity of the 8% cross-linked starch-containing cross-linked starch-water mixture after the 5 minute stirring treatment is, the higher the degree of cross-linking is, indicating that the swelling of starch particles is suppressed. In the present invention, the “crosslinked starch-water mixture” is a concept including both a crosslinked starch aqueous solution in which the crosslinked starch is dissolved in water and a crosslinked starch aqueous dispersion in which the crosslinked starch is dispersed in water, Either an aqueous solution or an aqueous dispersion may be used.

When the viscosity is less than 375 mPa · s, the viscosity of the cross-linked starch-water mixture is a rotor when the viscosity is less than 375 mPa · s under the conditions of a BH type viscometer, product temperature of 20 ° C. and rotation speed of 20 rpm. No. 2, rotor No. 3 when 1500 mPa · s or more and less than 3750 mPa · s, rotor No. 3 when 3750 mPa · s or more and less than 7500 mPa · s, rotor No. 5 when 7500 mPa · s or more and less than 15000 mPa · s, rotor No. 6 when 15000 mPa · s or more This is a value obtained from the reading when the rotor was rotated twice after the start of measurement.

When measuring the viscosity of starch, it is common practice to measure the viscosity of an 8% aqueous mixture of starch. Moreover, since starch with a high degree of crosslinking may precipitate in water and it is difficult to uniformly disperse, the stirring treatment under the above conditions is performed for the purpose of performing measurement without variation. The homomixer is a stirring device that has been generally used in the production of food, cosmetics, and the like, and is a stirring device that can adjust the number of rotations.

On the other hand, the water-insoluble dietary fiber used in the present invention is a dietary fiber that is insoluble in water, and specifically includes cellulose purified using pulp or the like as a raw material. As such cellulose, since it is marketed as a powdery dried product normally, these should just be used. In addition, as the cellulose used in the present invention, cellulose obtained by subjecting cellulose to physical or chemical treatment, for example, so-called crystalline cellulose in which a crystal structure is recognized, or cellulose obtained by processing cellulose into a fiber (product) The name “Sexel”, manufactured by Asahi Kasei Co., Ltd.) or the like may be used. Furthermore, as the water-insoluble dietary fiber used in the present invention, in addition to the above-mentioned cellulose, those purified from plants such as cereals, beans, fruits and vegetables, for example, corn fiber, apple fiber, sweet potato fiber Etc. These are made of cellulose, water-insoluble hemicellulose, water-insoluble pectin and the like and are usually marketed as dry powders. In the present invention, commercially available water-insoluble dietary fibers such as cellulose, corn fiber, apple fiber, and sweet potato fiber may be used. However, a book that maintains its fresh appearance even after a lapse of time after opening the container. Among these water-insoluble dietary fibers, it is preferable to use cellulose because the effects of the invention are more easily obtained.

In the present invention, among the above-mentioned starch and water-insoluble dietary fiber, when the cross-linked starch is dispersed in the emulsified seasoning liquid in an undissolved state, the freshly maintained appearance is maintained over time after opening the container. The effects of the invention are preferably obtained stably.

Moreover, although the total compounding quantity of the above-mentioned starch and water-insoluble dietary fiber with respect to an emulsified seasoning liquid is based on the kind of starch and water-insoluble dietary fiber to be used, it is 0.01-20 with respect to an emulsified seasoning liquid in dry matter conversion. % Is preferable, and 0.1 to 15% is more preferable. If the total amount of starch and water-insoluble dietary fiber is too small, it is difficult to obtain the effect of the present invention that maintains the fresh appearance even after time has elapsed after opening the container. May be rough.

Next, the emulsified seasoning liquid used in the present invention contains the above-mentioned non-dissolved starch and / or water-insoluble dietary fiber, and the emulsified seasoning liquid has a water content of 60 to 98% and contains egg yolk. The amount is 0.1 to 8% in raw conversion. By using the emulsified seasoning liquid in which the undissolved starch and / or water-insoluble dietary fiber is dispersed in this way and the water content and egg yolk content are adjusted to the specific range, time elapses after the container is opened. However, it is possible to obtain a salad having a freshly-applied appearance that hardly causes separation or formation of a thin film on the surface of the salad. The water content of the emulsified seasoning liquid is preferably 65% or more, more preferably 70% or more from the viewpoint of easily obtaining the effect of the present invention that maintains the fresh appearance even if time elapses after opening the container. The egg yolk content is preferably 6% or less, more preferably 5% or less in raw conversion. From the viewpoint of the taste of the salad, the water content of the emulsified seasoning liquid is preferably 90% or less, and the egg yolk content is preferably 1% or more, and more preferably 2% or more in terms of raw material.

On the other hand, even when undissolved starch or water-insoluble dietary fiber is dispersed, if the water content of the emulsified seasoning liquid is lower than the above range, or if the egg yolk content is higher than the above range, after opening the container Over time, separation or formation of a thin film-like material occurs on the salad surface, and the freshly-applied appearance is impaired. On the other hand, when the moisture content is higher than the above range or when the egg yolk content is less than the above range, the balance of the taste and texture of the salad as a whole tend to be poor.

The water content of the emulsified seasoning liquid is a value measured in accordance with the reduced pressure heating drying method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176). The water content of the emulsified seasoning liquid can be adjusted by the amount of edible fat and oil contained in the emulsified seasoning liquid. Specifically, although it depends on other ingredients blended in the emulsified seasoning liquid, the blended amount of edible fat is preferably 0.1 to 18%, more preferably 1 to 15%, and still more preferably 1 to 10%. And it is sufficient.

In addition, as the egg yolk, those commonly used can be used, for example, raw egg yolk obtained by dividing a chicken egg and separating it from egg white, the raw egg yolk is sterilized, frozen, filtered , Drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, salt or The thing etc. which performed 1 type, or 2 or more types of processes, such as mixing processes, such as saccharides, are mentioned. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

As described above, in the present invention, an undissolved starch and / or water-insoluble dietary fiber is dispersed, and an emulsified seasoning liquid in which the water content and egg yolk content of the emulsified seasoning liquid are adjusted to a specific range is used. There is no restriction | limiting in particular in the method of manufacturing an emulsified seasoning liquid. Specific examples of the method for producing an emulsified seasoning liquid include, for example, commercially available mayonnaise, starch and / or water-insoluble dietary fiber, and fresh water and eggs for adjusting the water content and egg yolk content. Etc. are added, and the method of manufacturing by stirring and mixing with a mixer etc. is mentioned. As another method, first, starch and / or water-insoluble dietary fiber, egg, vinegar, seasoning, fresh water, etc. are uniformly mixed as a water phase raw material with a mixer or the like, and then the water phase portion is stirred. In this method, the oil is gradually added to produce a crude emulsion, and then the resulting crude emulsion is subjected to final emulsification using a colloid mill, a high-pressure homogenizer, or the like.

In the salad manufacturing method of the present invention, ingredients are softened with the above-described emulsified seasoning liquid, but the mixing method is not particularly limited, and can be performed according to a general salad manufacturing method. For example, if necessary, put ingredients that have been heat-treated or pulverized, the above-described emulsified seasoning liquid and other necessary salad ingredients into a mixer such as a mixer, and stir and mix until the whole becomes substantially uniform. Good.

In addition, regarding the mixing method of ingredients and emulsified seasoning liquid, in the present invention, if the specific emulsified seasoning liquid and ingredients can be in a mixed state as described above, the time-lapse of the salad surface after opening the container The effect of the present invention that suppresses changes can be obtained. Therefore, in the present invention, as a method for softening ingredients with an emulsified seasoning liquid, an emulsified seasoning liquid is first manufactured as described above, and the emulsified seasoning liquid and ingredients are mixed with a mixer or the like. A method of mixing the ingredients of the seasoning liquid and ingredients at the same time, specifically, for example, undissolved starch or water-insoluble dietary fiber, fresh water for adjusting the water content, commercially available mayonnaise and ingredients For example, a method in which the components are mixed into a stirrer and the like and these are simultaneously stirred and mixed may be employed.

The mixing ratio of the emulsified seasoning liquid and ingredients used in the present invention described above is preferably 1: 1 to 20 and more preferably 1: 1.5 to 15 as in the conventional general salad. If the mixing ratio of ingredients to the emulsified seasoning liquid is larger than the above range, the taste as a salad will not only become thin, but the emulsified seasoning liquid will adhere to the surface of the ingredients and the whole salad will have a sense of unity and good taste On the other hand, if the mixing ratio of the ingredients to the emulsified seasoning liquid is less than the above range, the salad taste becomes too thick, which is not preferable.

Furthermore, the manufacturing method of the container-packed salad of the present invention is characterized in that the above-described salad is packed in a container and the salad packed in the container is subjected to heat treatment. In the present invention, as described above, in addition to dispersing starch and / or dietary fiber in a non-dissolved state in an emulsified seasoning liquid and adjusting the water content and egg yolk content of the emulsified seasoning liquid to a specific range, salad After the container is filled and sealed, the salad that has been packed in the container is subjected to heat treatment, so that even if time elapses after the container is opened, the salad surface layer is hardly separated or formed into a thin film-like appearance. Can be obtained.

Any container can be used as long as it can withstand heat treatment, and examples thereof include a heat-resistant resinous pouch, a molded container, and a can. Among these, when using heat-resistant resin pouches such as four-sided seal type, joint-sealed seal type (pillow seal type), or standing pouches with gussets, the center and periphery of the container The heat treatment can be performed relatively uniformly on the part.

The heat treatment may be performed in a boil tank, a steamer, or the like. Specifically, the center product temperature may be preferably 60 to 100 ° C., more preferably 65 to 95 ° C. The holding time after reaching the temperature is preferably 1 to 90 minutes, more preferably 5 to 60 minutes. When the central product temperature during the heat treatment is lower than the above range, it is difficult to obtain the effect of the present invention in which the fresh appearance is maintained even if time elapses after the container is opened. Is higher than the above range, the preferred salad flavor is liable to be impaired, which is not preferred.

The container-packed salad of the present invention produced as described above has a freshly baked appearance that is difficult to cause separation or formation of a thin film on the surface of the salad even after about three days have passed since the container was opened. It will have.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
An acidic oil-in-water emulsified food was produced with the following composition. That is, after preparing a water phase part by uniformly mixing raw materials other than rapeseed oil in the following formulation with a mixer, gradually adding rapeseed oil while stirring the water phase part to produce a crude emulsion, The resulting crude emulsion was finished and emulsified with a colloid mill to produce an acidic oil-in-water emulsion food.

<Mixing ratio of acidic oil-in-water emulsified food>
Rape oil 11%
Vinegar (acidity 5%) 20%
Yolk 5%
Cross-linked starch (*) 8%
Salt 1.5%
Pepper powder 0.5%
Xanthan gum 1%
Sodium glutamate 0.5%
Shimizu Residue -------------
(Total) 100%
(*) Cross-linked starch made from tapioca starch (trade name “Food Starch HR-7”, manufactured by Matsutani Chemical Co., Ltd.)

Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced with the following composition. That is, after adding acidic oil-in-water emulsified food, sugar, salt and sodium glutamate, which are blending raw materials for the emulsified seasoning liquid, to a mixer and stirring and mixing until uniform, steamed and peeled potatoes into the mixer The potato salad was prepared by mixing and stirring. Subsequently, 500 g of the obtained salad is filled and sealed in a pouch, and heat-treated so that the core product temperature of 70 ° C. or higher is maintained for 30 minutes in a 75 ° C. hot water bath, and then cooled to 10 ° C. or lower. To get a containerized salad.

<Mixed proportion of potato salad>
Emulsified seasoning acid oil-in-water emulsified food 34%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Ingredients Potato (steamed and peeled) 65%
――――――――――――――――――――――――――
(Total) 100%

The obtained potato salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film. A crosslinked starch-water mixture containing 8% of the crosslinked starch used in Example 1 was prepared. After the temperature reached 90 ° C. for 5 minutes, the mixture was allowed to cool to 20 ° C., and TK homomixer MARK II2 The viscosity of the mixture (8% aqueous dispersion) after stirring at 10,000 rpm for 5 minutes with a 5 type (manufactured by Primix Co., Ltd.) is 150 mPa · s, and the average particle size is 27.1 μm. there were. The average particle size of the crosslinked starch measured in the present example and the examples described later was measured using a particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.). Moreover, the compounding quantity of crosslinked starch was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.

[Example 2]
In the production of the acidic oil-in-water emulsified food of Example 1, instead of “Food Starch HR-7” as a cross-linked starch, a cross-linked starch made from waxy corn starch (trade name “Farinex VA70WM”, manufactured by Matsutani Chemical Co., Ltd.) The acidic oil-in-water emulsified food in which the cross-linked starch was dispersed was produced in the same manner except that the amount of xanthan gum was reduced to 0.5%. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.

The obtained potato salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film. A crosslinked starch-water mixture containing 8% of the crosslinked starch used in Example 2 was prepared. After the temperature reached 90 ° C. for 5 minutes, the mixture was allowed to cool to 20 ° C., and TK homomixer MARK II2 .5 type (manufactured by Primix Co., Ltd.), the viscosity of the mixture (8% aqueous dispersion) after stirring at 10,000 rpm for 5 minutes is 13,000 mPa · s, and the average particle size is 29. It was 8 μm. Moreover, the compounding quantity of crosslinked starch was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.

[Example 3]
In the production of the acidic oil-in-water emulsified food of Example 1, instead of “Food Starch HR-7”, cellulose (trade name “Sexel”, manufactured by Asahi Kasei Co., Ltd.) was used as a water-insoluble dietary fiber. Similarly, an acidic oil-in-water emulsified food in which water-insoluble dietary fiber was dispersed was produced. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.

The obtained potato salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film. In addition, the compounding quantity of the cellulose was 8% with respect to the emulsified seasoning liquid, and egg yolk content was 5% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 73% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.

[Comparative Example 1]
In the production of the acidic oil-in-water emulsified food of Example 1, the acid oil-in-water emulsified food was produced in the same manner except that the egg yolk blending amount was increased to 15% and the increase was corrected by reducing the blending amount of fresh water. . Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.

[Comparative Example 2]
In the production of the acidic oil-in-water emulsified food of Example 1, the acid oil-in-water emulsified food was produced in the same manner except that the amount of edible oil and fat was increased to 40% and the increase was corrected by reducing the amount of fresh water. did. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.

[Comparative Example 3]
In the production of the acidic oil-in-water emulsified food of Example 1, the acidic oil-in-water emulsified food was obtained in the same manner except that the pregelatinized starch made from waxy corn starch was used instead of “Food Starch HR-7”. Manufactured. Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1.

[Comparative Example 4]
In Example 1, a potato salad was produced in the same manner except that the heat treatment after filling the container was not performed.

[Test Example 1]
The potato salads of Examples 1 to 3 and Comparative Examples 1 to 4 were stored at 10 ° C. for 3 days, then the container was opened and placed on a plate, and then stored at 10 ° C. for 24 hours. Subsequently, the difference in state change before and after storage in each potato salad was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria>
A: Very little change and very preferable.
B: Little change is preferable.
C: The change is somewhat large and not preferable.
D: The change is large and not preferable.

From Table 1, emulsification in which undissolved starch and / or water-insoluble dietary fiber is dispersed, the water content of the emulsified seasoning liquid is adjusted to 60 to 98%, and the egg yolk content is adjusted to 0.1 to 8% on a raw basis. It can be understood that the appearance of the potato salad using the seasoning liquid is unlikely to be impaired even if time passes after production (Examples 1 to 3). On the other hand, when not dissolved starch or water-insoluble dietary fiber is used and dissolved starch is used (Comparative Example 3), when the water content of the emulsified seasoning liquid is lower than the above range (Comparative Example 2). When the egg yolk content was larger than the above range (Comparative Example 1), the change in the appearance due to separation or the formation of a thin film was not preferable. Further, even when the heat treatment was not performed after filling and sealing the container (Comparative Example 4), the change in appearance due to separation or formation of a thin film-like material was not preferable.

[Example 4]
In the production of the acidic oil-in-water emulsified food of Example 1, an acidic oil-in-water emulsified food was produced in the same manner except that no crosslinked starch was added.

Next, using the obtained acidic oil-in-water emulsified food, a potato salad was produced in the same manner as in Example 1 except that the following blending ratio was used. In addition, the compounding quantity of crosslinked starch was 6% with respect to the emulsified seasoning liquid, and egg yolk content was 4% by raw conversion with respect to the emulsified seasoning liquid. Further, the water content of the emulsified seasoning liquid was about 80% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.

<Mixed proportion of potato salad>
Emulsified seasoning acid oil-in-water emulsified food 25%
Cross-linked starch (used in Example 1) 2%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 7%
Ingredients Potato (steamed and peeled) 65%
――――――――――――――――――――――――――
(Total) 100%

The obtained potato salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored in a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film.

[Example 5]
Macaroni salad was manufactured at the following blending ratio. That is, as an ingredient for emulsified seasoning liquid, the acidic oil-in-water emulsified food obtained in Example 4, cross-linked starch, cellulose, sugar, salt, sodium glutamate, and fresh water were added to a mixer and mixed until uniform. Thereafter, boiled macaroni was added to a mixer and mixed by stirring to produce a macaroni salad. In addition, the total compounding quantity of crosslinked starch and cellulose was 20% with respect to the emulsified seasoning liquid, and egg yolk content was 4% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was approximately 66% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content. Subsequently, each 500 g of the obtained salad was filled and sealed in a pouch, heat-treated so that the core product temperature of 55 ° C. or higher was maintained for 20 minutes in a 60 ° C. hot water bath, and then cooled to 10 ° C. or lower. To get a containerized salad.

<Mixed ratio of macaroni salad>
Emulsified seasoning acid oil-in-water emulsified food (same as Example 4) 25%
Cross-linked starch (used in Example 1) 2%
Cellulose (used in Example 3) 5%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 2%
Ingredients Macaroni (boiled) 65%
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(Total) 100%

The obtained macaroni salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, then stored in a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film. In addition, when eating, it was a slightly rough texture.

[Example 6]
A pumpkin salad was manufactured with the following composition. That is, as an ingredient for emulsified seasoning liquid, the acidic oil-in-water emulsified food obtained in Example 4, cross-linked starch, raw rice starch, sugar, sodium chloride and sodium glutamate were charged into a mixer and mixed until uniform. Thereafter, the pumpkin and sweet potato that had been boiled and then diced were put into a mixer and mixed by stirring to produce a pumpkin salad. Subsequently, 500 g of the obtained salad is filled and sealed in a pouch, and heat-treated so that the core product temperature of 80 ° C. or higher is maintained for 10 minutes in a 90 ° C. hot water bath, and then cooled to 10 ° C. or lower. To get a containerized salad. In addition, the total compounding quantity of bridge | crosslinking starch and raw rice starch was 5% with respect to the emulsified seasoning liquid, and egg yolk content was 3% in raw conversion with respect to the emulsified seasoning liquid. The water content of the emulsified seasoning liquid was about 83% when measured by uniformly mixing the ingredients of the emulsified seasoning liquid separately prepared for measuring the water content.

<Pump ratio of pumpkin salad>
Emulsified seasoning acid oil-in-water emulsified food (same as Example 4) 25%
Cross-linked starch (used in Example 1) 1%
Raw rice starch 1%
Sugar 0.3%
Salt 0.2%
Sodium glutamate 0.5%
Shimizu 12%
Ingredients Pumpkin (cut after boiling) 50%
10% sweet potato (cut after boiling)
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(Total) 100%

The obtained pumpkin salad was stored at 10 ° C. for 3 days, then opened and placed on a plate, and then stored on a plate at 10 ° C. for 24 hours, and then evaluated for the state of the salad. The appearance was preferable without separation or formation of a thin film.

Claims (1)

In a method for producing a container-filled salad in which a salad prepared by emulsifying the ingredients with an emulsified seasoning liquid is sealed in a container, the non-dissolved crosslinked starch and / or water-insoluble dietary fiber is dispersed in the portion excluding the salad ingredients. And the moisture content of the portion excluding the ingredients of the salad is 70 to 98%, and the egg yolk content is 0.1 to 8% in terms of raw material. Packed in a container, wherein the temperature of the stuffed salad is heat-treated so as to reach 60 to 100 ° C., and the temperature holding time after reaching the temperature of the core is 1 to 90 minutes Salad manufacturing method.